Snickerdoodles weren't really my thing, until I tried to make my own recipe....
I usually look over a few recipes before I get an idea of what I will mix together when I make a new cookie and this was one I'd never tried before. From one person, I got a tip of using cream of tartar, but for the most part, this cookie is like my original recipe with a slight variation on the sugar amounts. When I made it for the business, I added butterscotch chips because I thought it needed something extra, but these are really good cookies without anything extra. Snickerdoodles don't photograph well, so I took this picture which shows a few of the cookies I do. My pipping skills aren't up to any of the cookie or British baking shows I watch, but luckily it's the taste that people love, not the pipping.
No chill sugar cookies with buttercream & sugar crystals, chewy molasses ginger, & snickerdoodles
Snickerdoodle cookies
2.5 c flour (300 g)
1.5 c gr sugar (300 g)
1 c salted butter (2 sticks) R.T.
1 tsp baking soda
1/2 tsp salt
1.5 tsp cream of tartar
2 tsp vanilla
2 eggs Room temp
3 TBS sugar & 1 TBS cinnamon for coating
** Optional 12 oz bag butterscotch chips (Ghirardelli are the best)
Directions:
Most cookie directions are the same.
1. Cream butter and sugar until fluffy, add eggs one at a time, then slowly add dry ingredients (which you measure first and mix) and add extract flavors or chips at the end.
2. Some people say to sift your dry ingredients, but I only do that if I'm making cake.
3. Some cookies need chill time and these require refrigeration. At least 2 hours or overnight. Chilling helps to minimize the spread. If you cannot chill longer, make the cookie slightly smaller.
4. Scoop approximately 32-35 grams (small cookie scoop or about 2 TBS) and dip the scooped dough into the sugar-cinnamon mix.
5. Bake for 12 min at 350.
6. Cookies should be just slightly browning on the edge when you take them out in order to be softer like I enjoy, or if you prefer a crisper cookie, give it another minute or two and you will see the difference in the browning.
7. Let cool before storing in zipper storage bags or sealed containers. If you prefer a crisper cookie, don't seal tight, but finish within a 2 days. If you like them softer, storing will keep them at least a week. They can be refrigerated or frozen to last longer.
Comments